EFFECT OF SMOKING TEMPERATURES ON ACCEPTABILITY AND STORAGE STABILITY OF SMOKED SPANISH MACKEREL
- 1 May 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (3), 596-601
- https://doi.org/10.1111/j.1365-2621.1974.tb02957.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- The Regional Development of Fisheries and Fish ProcessingPublished by Elsevier ,1965
- Studies of the smoking process for foods. I.—the importance of vapoursJournal of the Science of Food and Agriculture, 1961
- The development of rancidity in cold-stored herrings: The influence of some antioxidantsJournal of the Science of Food and Agriculture, 1952